These gluten-free buttermilk cinnamon rolls are perfect for celiacs and people with grain allergies. They taste so close to the real thing, you won't believe it!
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
309 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 45 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Step 3
Prepare dough: Whisk 2 1/2 cups rice flour, potato starch, sugar, eggs, baking powder, xanthan gum, baking soda, and salt together in a large mixing bowl. Cut in shortening until no lumps remain. Gradually pour in buttermilk and mix until incorporated; add more rice flour if dough feels too goopy. Knead with floured hands until dough is a good, solid consistency, then place in the refrigerator to cool for about 30 minutes.
Step 4
Remove dough from the refrigerator and divide in half. Roll each piece on a floured surface into a 9x12-inch rectangle.
Step 5
Mix brown sugar and cinnamon for filling together in a bowl. Spread 1/2 of the butter over each dough rectangle. Sprinkle with cinnamon-sugar mixture, then spread nuts evenly over top. Starting at the long edges, roll each rectangle into a log, then cut each into 12 slices with a very sharp knife or dental floss. Place rolls in the prepared baking pan.
Step 6
Remove cinnamon rolls from the oven and spread frosting over while still warm.
Step 7
Meanwhile, prepare frosting: Mix confectioners' sugar, cream cheese, butter, and vanilla together. Gradually mix in milk until frosting reaches a spreading consistency.